Catalan style baked fish with potatoes

    1 hour 45 min

    Packed with flavour, the herbs provide a wonderful foil to the fish and potatoes. A delightful fish dish in the Northwest Spanish style, from around Barcelona.

    29 people made this

    Serves: 4 

    • 600g potatoes, cut into 3mm slices
    • 1 medium onion, finely sliced
    • 4 tablespoons extra virgin olive oil
    • 1 clove garlic, finely chopped
    • sea salt and freshly ground black pepper to taste
    • 150g fresh ripe tomatoes, sliced in very thin wedges
    • 1kg firm white fish steaks, 2.5cm thick
    • 2 teaspoons fresh thyme leaves
    • 1 1/2 teaspoons chopped fresh rosemary
    • 2 teaspoons chopped fresh oregano
    • 2 tablespoons chopped fresh parsley
    • 1 lemon, juiced
    • 150ml dry white wine
    • 1 to 2 tablespoons dried breadcrumbs

    Prep:30min  ›  Cook:1hr15min  ›  Ready in:1hr45min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Arrange the sliced potato and onion in layers in a greased baking dish, sprinkling each layer with oil (a total of 3 tablespoons), garlic, salt, and pepper.
    3. Scatter the tomato wedges over the potatoes, cover tightly with foil, and bake for some 45 minutes to an hour or so, or until the potatoes are almost tender.
    4. Meanwhile, sprinkle the fish steaks on both sides with a little salt and let sit.
    5. Place the fish over the potatoes, brush the fish with remaining 1 tablespoon oil, sprinkle thyme, rosemary, oregano, parsley, and lemon juice over the fish and potatoes. Pour in the wine and sprinkle the top with breadcrumbs.
    6. Return to the oven, and cook until the fish is just done, about 15 minutes, basting several times.


    You can use any firm-fleshed white fish for this recipe, such as rosada, turbot, halibut, tilapia, cod, etc.

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